Look at what's cookin

My adventure's in feeding my family

Pork and Green Chili Stew September 4, 2011

Filed under: My Recipes — kariryerson @ 9:41 am

The photo of this is pretty bad. I forgot to take one before I froze it. I love having things like this in my freezer. I can thaw it out and use it as a spicy dip, sauce to go over cheese enchiladas or in many other ways. I adapted this (only slightly) from Emeril Lagasse.

Ingredients

  • 1 pound pork
  • 2 yellow onions, quartered
  • 1 tablespoon ground cumin
  • 2 bay leaves
  • 2 teaspoons dried Mexican oregano
  • 1 teaspoon salt
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon cayenne
  • 1 pound fresh mild green New Mexico chiles, or Anaheims
  • 1 pound fresh hot green New Mexico (Big Jim) chiles, or anchos or poblanos
  • 2 tablespoons vegetable oil
  • 1/2 cup chopped white onion
  • 2 tablespoons minced garlic
  • 1 minced, seeded jalapeno pepper
  • 2 teaspoons dried Mexican oregano
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 2 tablespoons all-purpose flour
  • 3 cups low-sodium chicken broth
  • 1/2 cup chopped fresh cilantro

Directions

Place pork, yellow onions, cumin, bay leaves, Mexican oregano, salt, black peppercorns and cayenne in a large saucepan and cover with water by 1-inch. Bring to a boil.

Lower the heat to medium-low and simmer until tender, about 45 minutes, skimming the surface to remove any scum that forms. Drain in a colander.

Shred the drained pork and return to the pot. Add the Chile Verde and stir well. Bring to a simmer over medium-low heat, and cook until heated through.

Roast the peppers in the oven at 450 until blackened. Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, and remove the seeds and the stems. Chop the peppers and set aside.

In a large saucepan, heat the oil over medium-high heat. Add the onions and cook, stirring, until tender, about 3 minutes. Add the garlic, jalapenos, oregano, salt, and cumin, and cook, stirring, for 1 minute. Add the flour and cook, stirring, without allowing to color, for 2 minutes. Add the chopped peppers, and stir well to combine. Add the chicken broth, stir well, and bring to a boil. Lower the heat to medium-low and simmer, stirring occasionally, for 30 minutes.

Remove the chile verde from the heat, add the cilantro, and adjust seasoning, to taste.

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